Carmelitas

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Hola!

Happy Monday!

What a busy weekend! Saturday was house cleaning stuff in the morning…pretty boring! Later Saturday afternoon my youngest daughter, mom and I went to Joann Fabrics.I love Joann Fabrics. They just have the awesomest stuff! After our time at Joann’s we stopped at Steak and Shake for a really late lunch. Their burgers were pretty good. The best part was that we all had lunch for just $20.oo! I love those 4 under $4 meals! Then off we went to drop my mom off and visit with my dad and brother and family that had stopped by.

Yesterday was a rainy dreary day and I had a lot to still catch up on at home. I did what I hate doing the most…iron! I would rather clean a toilet with a toothbrush than iron. I had no choice because my dress pants were piling up. I did all that nice and early so I could get it over with. The rest of the day was spent cooking and sewing…yes, I said sewing! My basic stitch is coming along pretty well. I will share what I made soon!

After the caramel tart disaster I still had some caramel left over and had to find something to make with the caramel…Carmelitas!

This picture came out horrible. These Caramelitas were the bomb! They were sweet and gooey and so delicious!

Ingredients

32 caramel squares, unwrapped (I used homemade caramel)
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Directions

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you’re pinched for time. They shouldn’t be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9×13″ version, simply double the amounts.

 

I made the 9 x 13 size pan because I had so much caramel to use. They were gone in one day. I am glad they were all eaten up so that I wouldn’t have to keep looking at them. Sometimes family helps you when they don’t even know they are doing it!

 

Besos,

Flor

 

Recipe from: luluthebaker.blogspot.com

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About Flor

Hola! I'm Flor. Forty-something, wife, mom, amateur baker, amateur home cook, self professed craftinista, Elvis loving chick. This blog is about my journey through the everyday life. I hope you find some inspiration here! All posts and opinions are solely mine.

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